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Ingredients
Serves: 4

FILLING

350 g lamb's liver, cut into 1 cm thick strips

2 tablespoons plain flour

2 tablespoons olive oil

75 g rindless short-cut bacon, cut into 1 cm thick strips

150 g shallots, peeled and cut into wedges

250 g carrots, peeled and diced

150 g button mushrooms, sliced if large

1 garlic clove, crushed

1 teaspoon finely chopped fresh rosemary

300 ml diluted salt-reduced or homemade beef or vegetable stock, hot

2 tablespoons dry sherry

PASTRY

¾ cup (100 g) self-raising flour

1¼ cups (75 g) fresh white breadcrumbs

1 teaspoon finely chopped fresh rosemary

50 g vegetable shortening

about ⅓ cup (80 ml) cold water

DirectionsPrep:35min › Cook:40min › Ready in:1hr15min

Preheat the oven to 180°C. Toss the liver in the flour and a little seasoning to lightly coat. Heat the oil in a heavy, deep frying pan, then stir-fry the liver and bacon until lightly browned. Transfer to a plate and set aside.

Add the shallots and carrots to the pan and cook, stirring frequently, until lightly coloured. Add the mushrooms and cook, stirring often, for 2 minutes, then add the garlic, rosemary, stock and sherry. Bring to the boil, stirring.

Return the liver and bacon to the pan and stir well. Transfer to a 1 litre pie dish, mounding the filling in the centre, then cool while making the pastry.

Combine the flour, breadcrumbs, rosemary, shortening and seasoning in a bowl. Stir in enough cold water to make a soft (not sticky) dough. Turn out onto a lightly floured surface and roll out to be slightly larger than the pie dish.

Dampen the rim of the dish, then gently lift the pastry over the filling and press the pastry to the rim to seal. Trim off any excess pastry with a sharp knife, make a steam hole in the middle and press the back of a fork or your thumb onto the pastry rim. Bake for 30–35 minutes until golden, then serve hot.

Reviews and ratingsGlobal ratings:

(1)

Reviews in English (2)

I get a lamb every year and usually give the liver and other organs away but this year I thought I'd try to make something edible. I tried this recipe because I thought all of the ingredients would cover up the liver taste and texture (which I have never ever been able to stomach). This recipe would've been 5/5 if it had been made with any other meat. This combination would've been exceptionally good as a beef or pork pie. I just can't eat liver but if you can get past the liver taste and texture it would be a great recipe as is for you.
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18 Dec 2017
(Review from Allrecipes AU | NZ)